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Southwestern Mac ‘n Cheese

If you'd like to add even more spice, splash a few drops of hot sauce into the cheese sauce as it cooks.

Sometimes you want Mac ‘n Cheese with a twist – something with a little kick, a couple of veggies, and some protein thrown in for good measure. In other words, something that will be a meal unto itself! Well, this Southwestern Mac ‘n Cheese fits the bill and is an altered version of my White Cheddar Mac and Cheese.

Directions

Preheat oven to 375 degrees. Add butter and flour to a saucepan over medium-high heat, stirring until a simmering paste is formed. Simmer, stirring constantly for 4-5 minutes, until the paste turns slightly more golden in color.

Add Dijon mustard, milk and salt, and whisk constantly, until combined and simmering. Once simmering, lower the heat to medium-low. Whisk in 2/3 of the white Cheddar cheese and all of the cream cheese, a little at a time until combined. Remove from heat.

Add cooked pasta, chopped chicken, corn kernels and chopped Roma tomatoes to a 2.5- or 3-quart temp-tations® baking dish, cover with the finished cheese sauce and mix well. (Or you can pour individual servings in temp-tations® mini pie dishes!) Top with the remaining 1/3 of the white Cheddar cheese, and then sprinkle crumbled tortilla chips over all.